Food proteins and peptides: chemistry, functionality, interactions, and commercialization
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Boca Raton [u.a.]
CRC Press
2012
|
| Subjects: | |
| Item Description: | "A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities"-- Provided by publisher. Includes bibliographical references and index |
| Physical Description: | XVI, 454 p. Ill., graph. Darst. 25 cm |
| ISBN: | 9781420093414 |
Staff View
MARC
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| 245 | 1 | 0 | |a Food proteins and peptides |b chemistry, functionality, interactions, and commercialization |c ed. by Navam S. Hettiarachchy ... |
| 264 | 1 | |a Boca Raton [u.a.] |b CRC Press |c 2012 | |
| 300 | |a XVI, 454 p. |b Ill., graph. Darst. |c 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
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| 500 | |a "A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities"-- Provided by publisher. | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Food |x Protein content | |
| 650 | 4 | |a Peptides | |
| 650 | 4 | |a Proteins in human nutrition | |
| 650 | 4 | |a Peptides |x Physiological effect | |
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| 700 | 1 | |a Hettiarachchy, Navam S. |e Sonstige |0 (DE-588)179204025 |4 oth | |
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| 883 | 1 | |8 3\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Record in the Search Index
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| building | Verbundindex |
| bvnumber | BV041294561 |
| callnumber-first | T - Technology |
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| dewey-full | 613.2/82 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 613 - Personal health & safety |
| dewey-raw | 613.2/82 |
| dewey-search | 613.2/82 |
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| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
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| id | DE-604.BV041294561 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T00:53:35Z |
| institution | BVB |
| isbn | 9781420093414 |
| language | English |
| lccn | 2012004260 |
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| physical | XVI, 454 p. Ill., graph. Darst. 25 cm |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | CRC Press |
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| spelling | Food proteins and peptides chemistry, functionality, interactions, and commercialization ed. by Navam S. Hettiarachchy ... Boca Raton [u.a.] CRC Press 2012 XVI, 454 p. Ill., graph. Darst. 25 cm txt rdacontent n rdamedia nc rdacarrier "A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuable resource for nutritionists, nutraceutical experts, and pharmacologists involved with product development and dietary supplement applications, the book describes physicochemical properties and interactions involved in regulating biological function. It also covers practical considerations regarding properties such as solubility, emulsification, foaming, and gelling, as well as protein modifications, both chemical and enzymatic, to improve functionalities"-- Provided by publisher. Includes bibliographical references and index Food Protein content Peptides Proteins in human nutrition Peptides Physiological effect TECHNOLOGY & ENGINEERING / Food Science bisacsh Peptide (DE-588)4045125-2 gnd rswk-swf Proteine (DE-588)4076388-2 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelchemie (DE-588)4034873-8 s Peptide (DE-588)4045125-2 s 2\p DE-604 Proteine (DE-588)4076388-2 s 3\p DE-604 Hettiarachchy, Navam S. Sonstige (DE-588)179204025 oth 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Food proteins and peptides chemistry, functionality, interactions, and commercialization Food Protein content Peptides Proteins in human nutrition Peptides Physiological effect TECHNOLOGY & ENGINEERING / Food Science bisacsh Peptide (DE-588)4045125-2 gnd Proteine (DE-588)4076388-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4045125-2 (DE-588)4076388-2 (DE-588)4034873-8 (DE-588)4143413-4 |
| title | Food proteins and peptides chemistry, functionality, interactions, and commercialization |
| title_auth | Food proteins and peptides chemistry, functionality, interactions, and commercialization |
| title_exact_search | Food proteins and peptides chemistry, functionality, interactions, and commercialization |
| title_full | Food proteins and peptides chemistry, functionality, interactions, and commercialization ed. by Navam S. Hettiarachchy ... |
| title_fullStr | Food proteins and peptides chemistry, functionality, interactions, and commercialization ed. by Navam S. Hettiarachchy ... |
| title_full_unstemmed | Food proteins and peptides chemistry, functionality, interactions, and commercialization ed. by Navam S. Hettiarachchy ... |
| title_short | Food proteins and peptides |
| title_sort | food proteins and peptides chemistry functionality interactions and commercialization |
| title_sub | chemistry, functionality, interactions, and commercialization |
| topic | Food Protein content Peptides Proteins in human nutrition Peptides Physiological effect TECHNOLOGY & ENGINEERING / Food Science bisacsh Peptide (DE-588)4045125-2 gnd Proteine (DE-588)4076388-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Food Protein content Peptides Proteins in human nutrition Peptides Physiological effect TECHNOLOGY & ENGINEERING / Food Science Peptide Proteine Lebensmittelchemie Aufsatzsammlung |
| work_keys_str_mv | AT hettiarachchynavams foodproteinsandpeptideschemistryfunctionalityinteractionsandcommercialization |